I hate you. This is so good, it should replace cold water in my kitchen sink tap. All I need is HOT and CREAMED CORN. Cold I can get from a bottle. I have now made this twice. I wouldn't change a thing. The amount of cheese is so subtle it just adds dimension, nothing heavy-handed, and I'd miss it without. Everyone absolutely raved, and I modified it (unnecessarily but happily) by using all Half & Half simply because I didn't need any leftover heavy cream or whole milk tempting me, and a pint of the combo fit the bill perfectly (one cup in per your instructions, one cup mixed with the flour and then added); it didn't affect it a bit. I also used an immersion blender to puree it by about a third, so it took on a yellow tint and had a more homogenized feel than with just the whole kernels. THANK YOU.

This syrup was simply Smack-yer-Mama good. But seeing as it was Mothers Day and, and I'm from the North, I refrained both from calling her "Mama" and from smacking her. Regardless, everyone at brunch agreed that this was just amazing, and you know to believe such reviews when folks are complaining they're full, but they're still sitting at the table eating this by the spoonful.
I had none of the problems anyone else reported; while it will indeed get foamy, if you're used to making caramel corn (which I do constantly... sort of a culinary tic of mine) you know how to give it room and gently coerce it into submission. To wit: a firm but not overly aggressive whisking off-heat will help calm it down. And if the aesthetics of serving it are vexing you, what little foam remains skims off easily with a cool, dry spoon.
My real reason for sticking in my two cents is to share that I, being totally dairy intolerant, made buttermilk of good, creamy Almond Milk with a spoon of white vinegar, and I substituted a high-quality natural margarine for the butter.
Not only was it amazing (and doubly so for me, who could partake if not guiltlessly then at least painlessly), but my guests could not stop eating this version either, which was almost imperceptible in its difference from the Mother Syrup.
This syrup is perfect over heartier breakfast sweets, like strata, bread puddings (shoot me now, I beg you) and stuffed French toasts. Also on grilled, buttered bread.
Thank you for this.

I cannot give these enough stars.
The batter came together in 3 minutes. They boiled for barely that same amount of time, and after shocking and draining were ready to eat so quickly that I couldn't have gotten a plate of boxed, store-bought pasta on the table any faster.
So amazed by the taste and process was I that I instantly turned around and ran a second batch through my spaetzle press (which this recipe deflowered, as the press was straight out of the shipping carton and waiting for the perfect recipe).
Second batch I enhanced with the addition of 1/2 tsp. of onion powder.
This is now committed to memory as everyone who tasted these and subsequent batches deemed this recipe a new staple side dish.
Thank you!